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我所于１９９１年１２月至１９９２年３月对上海市等７个省、市的饮料、乳品、熟肉加工等３类企业的１３５个厂家进行了“食品厂卫生规范（以下简称规范）”对照评价。结果表明。３类企业的“规范”平均符合率仅有７１．０９％，依饮料、乳品、熟肉加工分别为７８．００％、７０．００％和６４．５８％。按“规范”的而论，符合情况最好的是“设备和工器具”。而符合情况最差的主题内容是“卫生设施”和“原料检验”。评价结果还表明，影响“规范”符合情况的企业特征主要有：有无健全的自身卫生管理体制、生产规模、企业性质，根据研究还发现、食品的微生物学卫生质量随企业的“规范”符合率增加而不断提高。
From December 1991 to March 1992, I carried out the “Code of Hygienic Practice for Food Plants (hereinafter referred to as the” Code of Hygienic Practice) “for 135 manufacturers of 3 types of enterprises including beverage, dairy products and cooked meat processing in 7 provinces and cities such as Shanghai, Control evaluation. The results show. The average compliance rate of ”standardization“ of the three types of enterprises was only 71.09%, with 78.00%, 70.00% and 64.58% respectively according to the processing of beverages, dairy products and cooked meat. According to the ”norms“ in terms of the best in line with the situation is ”equipment and tools.“ The worst matches were ”sanitation“ and ”raw material inspection“. The evaluation results also show that the main characteristics of the enterprises that affect the compliance of the ”norms“ are: the availability of a sound management system for their own health, the scale of production and the nature of the enterprises; and according to the research, the quality of the microbiological hygiene of foods is in line with the ”norms" of enterprises Increase the rate and continuously improve.